If there’s one ingredient I can never resist, it’s dulce de leche, and this dulce de leche brazo gitano is easily one of my all-time favorite desserts. This Latin version of a classic Swiss roll cake combines a light, fluffy sponge cake with a rich and creamy dulce de leche filling, all rolled into a beautiful swirl and topped with a healthy helping of fresh whipped cream. Every bite has the perfect combination of soft cake, rich dulce de leche and airy whipped cream making it an irresistible dessert for holidays, family gatherings, or whenever you’re craving something sweet.
What is a "brazo gitano?"
A brazo gitano is essentially the Spanish/Latin American cousin of a jelly roll or Swiss roll cake — they're all built the same way: a thin sheet of sponge cake baked flat, spread with filling while still warm and flexible (so it can bend without cracking), then rolled into a log and sliced into spirals.
The main differences come down to fillings and presentation:
- Swiss roll / jelly roll: classically filled with jam, buttercream, or whipped cream
- Brazo gitano: leans into Latin flavors — dulce de leche, guava and cream cheese, or custard — and is often finished with a glaze, syrup soak, or dusting of powdered sugar
So if you've ever made or eaten a Swiss roll, you already understand the technique — brazo gitano is just that same rolled-sponge method dressed up with different regional fillings.
Why you'll love this dulce de leche brazo gitano
- Melt-in-your-mouth texture - the light, airy sponge cake contrasts beautifully with the rich, creamy dulce de leche filling.
- That dulce de leche factor - its deep caramel sweetness is a flavor almost everyone craves, and rolling it inside the cake means every bite gets a hit of it.
- Whipped cream balance - the light, barely-sweet whipped cream keeps the richness of the dulce de leche in check, so the dessert never feels too heavy.
- Beautiful presentation - the spiral cross-section when sliced looks impressive with almost no extra effort, making it a showstopper for holidays or special occasions.
- Not overly sweet - compared to many layered cakes, it has a more balanced sweetness, so people who don't usually love super-sugary desserts will still enjoy it.
- Make-ahead friendly - it actually tastes better after chilling for a few hours, so it's low-stress for entertaining.
- No complicated decorating required - A simple layer of whipped cream transforms the rolled cake into an elegant dessert without elaborate piping or frosting.
Key ingredients needed for this dulce de leche brazo de gitano
For full list of ingredients and quantities, scroll down to the recipe card.
- Eggs: The foundation of the sponge cake, eggs give the brazo gitano its light, airy texture and help make it flexible enough to roll.
- All-purpose flour: Provides just enough structure for a soft and tender sponge cake without making it too dense.
- Granulated sugar: Sweetens the cake while also helping create a light, fluffy sponge when whipped with the eggs.
- Dulce de leche: The star of the filling! Thick, creamy dulce de leche adds a rich caramelized milk flavor to every swirl of the brazo gitano.
- Heavy whipping cream: Whipped until light and fluffy, it creates a creamy topping that balances the sweetness and richness of the dulce de leche.
Check out these other dulce de leche recipes
- Dulce De Leche Flan
- Coconut Dulce De Leche Cake
- Dulce De Leche Coffee Cake
- Dulce De Leche Cheesecake
- Dulce De Leche Banana Pudding
- Dulce De Leche Coquito
- Cuatro Leches Cake
- Apple Galette
Step by step instructions to make this latin swiss roll cake
Make the cake
- Start by adding your eggs to a bowl or stand mixer. Beat eggs for 3 minutes on medium-high speed until frothy and pale.
- Gradually add sugar and beat for 4-5 minutes longer, until it nearly triples in volume and is very thick, pale and fluffy. Mix in salt.
- Drop the mixer speed to low speed and slowly add in the salt, milk, oil, vinegar and vanilla and continue until well incorporated.
- Sift flour and baking powder into a medium bowl and whisk to blend evenly.
- Fold the dry ingredients into the whipped egg mixture ¼ cup at a time just until combined without over-mixing.
- Spread batter evenly into a parchment lined 15x10 pan in a thin layer. Bake for 12-15 minutes at 350 degrees until it springs back when pressed gently. Transfer pan to a wire rack and let cool for 3 minutes so it is easier to handle.
Prepare to roll
- Dust top of cake evenly with icing. Run a knife along the edges of the pan to release the cake, then invert it onto a clean kitchen towel or another large piece of parchment paper.
- Gently peel off the top layer of parchment. While the cake is still warm, gently roll it into a log starting from the short side and incorporating the kitchen towel or parchment as you are rolling. Let the cake cool completely in this rolled shape.
Fill the roll
- Unroll the cake, spread the filling over it leaving about ½ inch border and then gently roll up the cake again. Transfer to a baking tray and refrigerate for 3 hours before serving.
Top with whipped cream
- Before serving, mix the heavy cream, vanilla extract, powdered sugar and salt in a medium bowl until stiff peak form. Layer the top of the jelly roll cake with the whipped cream before slicing and serving.
How to minimize cracks in a swiss roll cake
- Don’t overbake the cake. This is one of the biggest causes of cracking. An overbaked sponge loses moisture and flexibility, making it more likely to split when rolled.
- Roll the cake while it’s still warm. Warm cake is much more flexible than cooled cake. Rolling it shortly after it comes out of the oven helps it “remember” its rolled shape.
- Fold the batter gently. Overmixing can deflate the batter and result in a dense sponge that is more difficult to roll.
- Roll gently, not tightly. You want to guide the warm cake into a spiral rather than force it. Rolling too tightly can cause the sponge to crack or compress.
- Let it cool in its rolled shape. Once rolled, allow the cake to cool completely before carefully unrolling it and adding your dulce de leche filling.
Brazo Gitano Variations and Substitutions
- Switch up the dulce de leche filling: Instead of dulce de leche, fill your brazo gitano with guava marmelade, fruit preserves or pastry cream. You can also combine dulce de leche with sliced strawberries or bananas for a fruity twist.
- Skip the whipped cream: For a simpler presentation, dust the finished Swiss roll with powdered sugar or cocoa powder, or drizzle it with melted chocolate or additional dulce de leche.
- Use meringue instead: a stabilized Italian or Swiss meringue can stand in for whipped cream on top, giving a glossy, marshmallow-like finish that holds up longer at room temperature
- Add a tropical twist: Swap the dulce de leche for coco en almibar and add a little coconut extract to the whipped cream.
Storage instructions for this brazo de gitano recipe
Storage Instructions
Refrigerator (recommended)
- Store covered in an airtight container or wrapped loosely in plastic wrap, in the fridge.
- Keeps well for 3-4 days. The whipped cream and dulce de leche filling both require refrigeration.
- Actually improves after a few hours chilled, as the filling sets and slices come out cleaner.
Before serving
- Let it sit at room temperature for about 10–15 minutes before slicing, so the sponge softens slightly and isn't too cold/stiff.
Room temperature
- Not recommended for more than 1–2 hours, the whipped cream will soften and lose its shape, and dulce de leche filling can start to weep if it gets too warm.
- If serving outdoors or at a party, keep it in a cooler or shaded/AC area until serving time, or consider the stabilized whipped cream or meringue topping (which holds up better than plain whipped cream at room temp).
Freezing
- The cake itself (sponge and dulce de leche, without the whipped cream) freezes well for up to 1 month. Wrap tightly in plastic wrap, then foil, or use a freezer-safe container.
- Add the whipped cream (or meringue) topping fresh after thawing. Cream doesn't freeze/thaw well, it tends to separate and go watery.
- Thaw overnight in the fridge before topping and serving.
Tips
- If using a meringue topping instead, it holds up noticeably longer at room temp and travels better for parties; worth noting as an alternative in the post for readers making it ahead for events.
- Slice with a serrated knife wiped clean between cuts for the cleanest presentation, especially important for photos.
Try these other dessert recipes
Brazo Gitano
Swiss roll cake filled with dulce de leche and topped with whipped cream
Servings: 10
Calories: 244kcal
Ingredients
For the cake:
- 4 large eggs at room temperature
- ⅔ cup granulated sugar
- ¼ teaspoon salt
- 1 cup all-purpose flour
- ½ teaspoon baking powder
- 2 tablespoon milk
- 3 tablespoon canola oil
- 1 teaspoon white vinegar
- 1 teaspoon pure vanilla extract
- ⅓ cup powdered sugar
Cake filling:
- 14 oz dulce de leche
For the whipped cream:
- 1 cup heavy cream
- ⅓ cup powdered sugar
- ½ teaspoon salt
- 1 teaspoon vanilla extract
Instructions
To make the cake:
- Preheat oven to 350 degrees. Line a 15x10 cake pan with parchment paper, set aside.
- Start by adding your eggs to a bowl or stand mixer. Beat eggs for 3 minutes on medium-high speed until frothy and pale.
- Gradually add sugar and beat for 4-5 minutes longer, until it nearly triples in volume and is very thick, pale and fluffy. Mix in salt.
- Drop the mixer speed to low speed and slowly add in the salt, milk, oil, vinegar and vanilla and continue until well incorporated.
- Sift flour and baking powder into a medium bowl and whisk to blend evenly.
- Fold the dry ingredients into the whipped egg mixture ¼ cup at a time just until combined without over-mixing.
- Spread batter evenly into a parchment lined 15x10 pan in a thin layer. Bake for 12-15 minutes at 350 degrees until it springs back when pressed gently. Transfer pan to a wire rack and let cool for 3 minutes so it is easier to handle.
- Dust top of cake evenly with powdered sugar. Run a knife along the edges of the pan to release the cake, then invert it onto a clean kitchen towel or another large piece of parchment paper.
- Gently peel off the top layer of parchment. While the cake is still warm, gently roll it into a log starting from the short side and incorporating the kitchen towel or parchment as you are rolling. Let the cake cool completely in this rolled shape.
- Unroll the cake, spread the dulce de leche over it leaving about ½ inch border and then gently roll up the cake again. Transfer to a baking tray and refrigerate for 3 hours before serving.
To make the whipped cream:
- Before serving, mix the heavy cream, vanilla extract, powdered sugar and salt in a medium bowl until stiff peak form. Layer the top of the jelly roll cake with the whipped cream before slicing and serving.
Notes
How to minimize cracks in a swiss roll cake
- Don’t overbake the cake. This is one of the biggest causes of cracking. An overbaked sponge loses moisture and flexibility, making it more likely to split when rolled.
- Roll the cake while it’s still warm. Warm cake is much more flexible than cooled cake. Rolling it shortly after it comes out of the oven helps it “remember” its rolled shape.
- Fold the batter gently. Overmixing can deflate the batter and result in a dense sponge that is more difficult to roll.
- Roll gently, not tightly. You want to guide the warm cake into a spiral rather than force it. Rolling too tightly can cause the sponge to crack or compress.
- Let it cool in its rolled shape. Once rolled, allow the cake to cool completely before carefully unrolling it and adding your dulce de leche filling.
Brazo Gitano Variations and Substitutions
- Switch up the dulce de leche filling: Instead of dulce de leche, fill your brazo gitano with guava marmelade, fruit preserves or pastry cream. You can also combine dulce de leche with sliced strawberries or bananas for a fruity twist.
- Skip the whipped cream: For a simpler presentation, dust the finished Swiss roll with powdered sugar or cocoa powder, or drizzle it with melted chocolate or additional dulce de leche.
- Use meringue instead: a stabilized Italian or Swiss meringue can stand in for whipped cream on top, giving a glossy, marshmallow-like finish that holds up longer at room temperature
- Add a tropical twist: Swap the dulce de leche for coco en almibar and add a little coconut extract to the whipped cream.
Storage instructions for this brazo de gitano recipe
Storage Instructions
Refrigerator (recommended)- Store covered in an airtight container or wrapped loosely in plastic wrap, in the fridge.
- Keeps well for 3–4 days. The whipped cream and dulce de leche filling both require refrigeration.
- Actually improves after a few hours chilled, as the filling sets and slices come out cleaner.
- Let it sit at room temperature for about 10–15 minutes before slicing, so the sponge softens slightly and isn't too cold/stiff.
- Not recommended for more than 1–2 hours, the whipped cream will soften and lose its shape, and dulce de leche filling can start to weep if it gets too warm.
- If serving outdoors or at a party, keep it in a cooler or shaded/AC area until serving time, or consider the stabilized whipped cream or meringue topping (which holds up better than plain whipped cream at room temp).
- The cake itself (sponge and dulce de leche, without the whipped cream) freezes well for up to 1 month. Wrap tightly in plastic wrap, then foil, or use a freezer-safe container.
- Add the whipped cream (or meringue) topping fresh after thawing. Cream doesn't freeze/thaw well, it tends to separate and go watery.
- Thaw overnight in the fridge before topping and serving.
- If using a meringue topping instead, it holds up noticeably longer at room temp and travels better for parties; worth noting as an alternative in the post for readers making it ahead for events.
- Slice with a serrated knife wiped clean between cuts for the cleanest presentation, especially important for photos.
Nutrition
Calories: 244kcal | Carbohydrates: 32g | Protein: 4g | Fat: 15g | Saturated Fat: 6g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 6g | Trans Fat: 0.02g | Cholesterol: 93mg | Sodium: 229mg | Potassium: 66mg | Fiber: 0.3g | Sugar: 14g | Vitamin A: 450IU | Vitamin C: 0.1mg | Calcium: 43mg | Iron: 1mg
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